Shallot and Mustard Sauce

By Hklbrries

Serve with Vegetable Strudel (recipe in collection), with steamed vegetables, or over rice.

Ingredients

• 4 shallots
• 2 cups vegetable stock
• 1/2 cup chopped fennel
• 1 tsp nonfat milk powder
• 2 tsp Dijon mustard
• 1 tsp chopped fresh tarragon
• Freshly ground black pepper
• Salt

Details

Servings 4

Preparation

Step 1

Preheat the oven to 350 F.

Bake the unpeeled shallots on a nonstick baking sheet for 35 minutes, or until soft and tender. Peel and chop roughly.

In a medium saucepan, combine the vegetable stock, fennel, shallots, and milk powder. Bring to a boil, reduce the heat, and simmer for 30 minutes.

Transfer to a food processor and puree until smooth. Whisk in the mustard and tarragon. Season to taste with pepper and salt. Serve.

Nutritional Information:
Per (1/4 cup) serving
27 calories
.4 g fat
0 mg cholesterol
51 mg sodium without added salt